Tortellini in Broth with Escarole

Ingredients:

• 3 cans (14 1/2 ounces each) reduced-sodium chicken or vegetable broth
• 1 dried bay leaf
• 1 small head escarole, trimmed and cut into 1 1/2-inch pieces
• 1 pound cheese tortellini
• Coarse salt and ground pepper

Instructions:

1. Combine broth, 2 cups water, and bay leaf in a large stockpot; bring to a boil.
2. Add escarole; cook, stirring constantly, until wilted, about 15 seconds.
3. Add tortellini; cook until they float to the top, 4 to 5 minutes.
4. Discard bay leaf, and season soup with salt and pepper. To serve, ladle into bowls.

https://www.marthastewart.com/338801/tortellini-in-broth-with-escarole